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Potted Blue Cheese

This one is strictly for the blue cheese lovers! If in doubt use grated Emmenthaler.
Potted Blue Cheese
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You Will Need:

Pate
  • 125 g butter, at room temperature
  • 250 g mild blue vein cheese, broken up
  • 2 T (30 ml) brandy
  • 8 - 9 walnut halves
To serve
  • water biscuits
Pate
  • 125 g butter, at room temperature
  • 250 g mild blue vein cheese, broken up
  • 2 T (30 ml) brandy
  • 8 - 9 walnut halves
To serve
  • water biscuits

Method:

Line a 10 cm x 5 cm high round loose bottom pan with baking paper.

Cream the butter in a food processor.

Add the cheese and brandy and pulse until blended.

Pack the mixture into the pan.

Chill for 4 hours to firm or refrigerate overnight.

Press cheese pate out of the pan.

Top with walnut halves.

Serve at room temperature cut into tiny slivers with water biscuits.

Potted Blue Cheese

This one is strictly for the blue cheese lovers! If in doubt use grated Emmenthaler.
Potted Blue Cheese
  • Serves: 4 - 6
  • Recipe Category: Pates spreads, starters
  • Products in this recipe:

You Will Need:

Pate
  • 125 g butter, at room temperature
  • 250 g mild blue vein cheese, broken up
  • 2 T (30 ml) brandy
  • 8 - 9 walnut halves
To serve
  • water biscuits

Method:

Line a 10 cm x 5 cm high round loose bottom pan with baking paper.

Cream the butter in a food processor.

Add the cheese and brandy and pulse until blended.

Pack the mixture into the pan.

Chill for 4 hours to firm or refrigerate overnight.

Press cheese pate out of the pan.

Top with walnut halves.

Serve at room temperature cut into tiny slivers with water biscuits.

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